in a jam
Stop Right There. Have you ever made jam? Ever wanted to try?
Doesn’t making jam sound like trouble? Up until last week, I had never made it. A couple of years ago I made some grape jelly, and I think I may have tried to block out that experience. Not sure. But jam? Never tried.
The raspberry bounty in my back yard though is incredible, and I needed to do something with them. Gorgeous, flavorful, perfectly plump berries. So, jam was in order. I didn’t even bother looking for a recipe, I just tweeted Helen and asked her what to do. Beyond simple. I could have been making freaking jam all summer! 
This may be the easiest thing ever. I don’t know how long it will keep – I would imagine my mother would call this freezer jam, meaning, can it in a jar and then freeze it until you want to use it. If you know the official answer, let me know, but no more than this recipe makes, I think we’ll be using all of it quickly. Seven is loving it on Nutella Sandwiches – and so am I! Give it a try – you’ll be shocked at the ease of it.
Raspberry Jam with Orange and Vanilla Sugar
- 2 cups crushed fresh berries (about 4 cups before smashing them)
- 1 cup Vanilla sugar
- 1 cup sugar
- 1/4 tsp. Orange Oil
- Splash Vanilla
Combine berries and sugar and bring to a boil over med/high heat, stirring frequently. When mixture is thickened, pull off heat and add oil and vanilla. Stir until well combined and add to canning jars. Turn jars upside down wile still hot to seal.
Do you have a favorite flavor of jam? Something you don’t find on the grocery store shelf? Want to share it with me? I’d love to know!
Have a great day!
